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    Home » Recipes » Appetizers

    Spinach and Goat Cheese Tartlets

    Published: Nov 25, 2024 by Sharon Rigsby · 5 Comments

    Jump to Recipe
    Pinterest pin showing spinach tartlets on a baking sheet.

    Spinach and Goat Cheese Tartlets are the ultimate holiday appetizer! These bite-sized treats feature creamy goat cheese, tender spinach, and crispy phyllo shells, making them the perfect addition to your Christmas party spread, game day party, or New Year’s Eve gathering.

    These tartlets are delicious and incredibly convenient. You can assemble them ahead of time, freeze them, and pop them in the oven right before serving. This is a lifesaver during the busy holiday season.

    Baked spinach and goat cheese tartlets on a trav.

    I love serving these at my holiday parties because they never fail to impress. Plus, they’re so simple to make—my kind of easy party appetizer! Trust me, your guests will be asking for the recipe before the night is over.

    Jump to:
    • Why I love this recipe (and you will too!)
    • Ingredient notes and simple substitutions:
    • Step-by-Step Guide to Making Spinach and Goat Cheese Tartlets:
    • Serving and menu suggestions:
    • Recipe variations:
    • How to make these spinach tartlets ahead:
    • How to store and reheat leftovers:
    • Recipe FAQs:
    • Recipe success 101: Foolproof tips for the ultimate appetizers:
    • More party appetizers:
    • 📋 Recipe:

    Why I love this recipe (and you will too!)

    1. Quick and easy – These spinach tartlets are simple to make; they are a make-ahead appetizer, freeze beautifully, and can be popped in the oven just before guests arrive.
    2. Impressive – They make beautiful and festive finger foods and Christmas party appetizers.
    3. Versatile—These spinach tartlets are scrumptious with the spinach filling, but you can also put just about anything in the phyllo shells, and they will look like an appetizer you have slaved over for hours.

    Ingredient notes and simple substitutions:

    Ingredients for spinach tartlets include goat cheese, spinach, milk, flour, nutmeg and lemon zest.

    Don’t let the number of ingredients dissuade you from making these tasty appetizers. This recipe comes together quickly.

    • Goat cheese – adds a tangy, slightly tart, and creamy flavor to the filling. You can substitute feta cheese, which is tangy and salty, similar to goat cheese but a bit sharper.
    • Spinach – a box of thawed frozen chopped spinach works best in this recipe.
    • Phyllo (fillo) shells – Frozen, pre-baked mini fillo tartlet shells are the secret to this easy, mouth-watering appetizer’s success. If you have never used these delicious shells made from phyllo dough, you are in for a treat. These usually come with 15 shells per package and are fully baked when you buy them.
    • Milk – adds moisture and contributes to a smooth, creamy filling. You can substitute heavy cream or half-and-half.
    • Shallots and garlic – sautéing these together in butter softens their sharpness and brings out their natural sweetness and richness. You can substitute olive oil for the butter, finely chopped scallions for the shallots, and a quarter teaspoon of garlic powder for the garlic.
    • Butter – is used to saute the shallots and garlic.
    • Nutmeg, salt, pepper, white wine vinegar, and lemon zest – enhance the flavors of the ingredients, and the lemon zest adds a citrusy freshness.
    • Eggs and flour – act as a binder to hold the filling ingredients together.
    • Parmesan cheese – adds a nutty, salty flavor. Pecorino Romano or Asiago can be substituted.

    Complete measurements can be found on the recipe card below.

    Step-by-Step Guide to Making Spinach and Goat Cheese Tartlets:

    1. Preheat your oven to 350°F.
    2. Heat the butter in a 10-inch non-stick skillet over medium-low heat. Add the shallots and cook for 3-4 minutes or until softened. Add the garlic and cook for one minute. 
    Chopped shallots cooking in butter in a skillet.
    1. Stir in the flour, add the milk and vinegar, cook for one minute, and whisk until smooth. Add the nutmeg, salt, pepper, goat cheese, and lemon zest and continue cooking and stirring until the cheese has melted.
    Melted goat cheese and other ingredients cooking in a skillet.
    1. Remove the skillet from the heat and allow to cool. Add the beaten egg and spinach and mix well.
    Spinach mixed in with other filling ingredients in a skillet.
    1. Spoon about one tablespoon of filling into each tartlet shell and top with a small pinch of parmesan cheese. Fill the shells only ¾ full to prevent the mixture from bubbling over while baking. (Save the plastic container and box the shells came in.)
    15 Spinach and Goat Cheese Tartlets on a parchment lined baking sheet.
    1. To bake, place the tarts on a baking sheet and bake for 15 minutes or until the filling is set and the cheese is melted.
    Baked spinach tartlets on a parchment lined baking sheet.
    1. Serve warm or at room temperature.
    A white serving dish with spinach and goat cheese tartlets on it.

    Serving and menu suggestions:

    • Spinach and Goat Cheese Tartlets shine as the centerpiece of a holiday appetizer spread. Pair them with other festive finger foods like Cranberry Brie Bites, Bourbon Pecan Brie Bites, or Artichoke Stuffed Mushrooms.
    • For a larger crowd, add Bacon Wrapped Shrimp or Crab Mornay to the menu. To impress your guests, add a Relish Tray or Christmas Charcuterie Board.

    Recipe variations:

    • This versatile holiday appetizer can be customized with bacon, sun-dried tomatoes, or sauteed mushrooms for added flavor and texture.
    • Mix in Gruyère or blue cheese crumbles for another tangy variation.

    How to make these spinach tartlets ahead:

    • Once the tart shells are filled, before baking, return them to the plastic container they came in. Cover tightly with plastic wrap and put them back in the box. They can be kept in the refrigerator for up to 24 hours or in the freezer for one month.
    • Right before you are ready to serve them, follow the directions for baking. If frozen, you may need to add a few minutes to the baking time.

    How to store and reheat leftovers:

    I hope you took my advice and saved the plastic container the shells came in and the box. If so, pop any leftover tartlets back in the container, cover them with plastic wrap, and put them back in the box. Store in the fridge for up to four days.

    While they are best when consumed immediately after baking, they can be reheated on a baking sheet in a 350°F oven for about 7 minutes.

    Recipe FAQs:

    What’s the best way to squeeze the liquid from thawed frozen spinach?

    If you have a potato ricer, the best way to remove any liquid is to add the thawed spinach and squeeze it until all the liquid is removed.

    The next best way is to cut a small hole in one corner of the spinach box and squeeze the box until all of the liquid is removed. (This method does take some hand strength.)

    The other alternative is an old-fashioned, messy, but effective method: “The Dish Towel Squeeze.” Place the thawed spinach in the center of a clean dish towel (or a few sturdy paper towels if you prefer). Gather the towel’s edges together to form a pouch, then twist it tightly over the sink, twisting and squeezing until all liquid is removed.

    How do I sauté the shallots and garlic without burning them?

    Cook the shallots and garlic in butter or olive oil on low to medium heat, stirring frequently. They should become soft and fragrant, not browned. If they start to brown too early, lower the heat.

    How do I keep my spinach filling from being watery?

    Be sure to squeeze all the liquid from the spinach before adding it to the skillet. See the tips above.

    Can I use fresh spinach?

    Frozen chopped spinach works best in this recipe.

    Recipe success 101: Foolproof tips for the ultimate appetizers:

    • Don’t throw away the box and plastic container the tartlet shells come in. They make great storage containers and prevent the tartlets from sliding around.
    • This recipe comes together quickly, so chop, measure, and prepare all the ingredients before you start. This includes squeezing the liquid out of the spinach and grating the cheese.
    • Excess moisture is the enemy of tartlets! Use one of the methods described in the Recipe FAQs to remove every bit of liquid from your thawed spinach.
    • You may see the terms phyllo and fillo used interchangeably. They are the same thing; there are just two different spellings, both correct.

    More party appetizers:

    • Using a blue corn chip to scoop a serving of hot corn dip with cream cheese.
      Easy Hot Corn Dip Recipe with Cream Cheese and Rotel
    • Hanky Panky appetizers piled high on a black plate.
      Hanky Panky Recipe
    • Cranberry Jalapeno Cream Cheese Dip ready for the Christmas party
      Easy Cranberry Jalapeño Cream Cheese Dip
    • Cranberry Pecan Mini Goat Cheese Balls on a white plate.
      Cranberry Pecan Mini Goat Cheese Balls

    ⭐ ⭐ ⭐⭐⭐ If you make this recipe for Spinach and Goat Cheese Tartlets, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you for visiting Grits and Pinecones; I hope you come back soon!

    📋 Recipe:

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    Spinach and Goat Cheese Tartlets lined up on a baking sheet.

    Spinach and Goat Cheese Tartlets

    Sharon Rigsby
    Are you looking for a delicious, make-ahead and easy appetizer to serve at a Christmas or holiday party? If so, check out this incredible recipe for Spinach and Goat Cheese Tartlets.
    4.45 from 9 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Appetizer
    Cuisine American
    Servings 30 Tartlets
    Calories 39 kcal

    Ingredients
      

    • 10 ounces frozen chopped spinach thawed and squeezed dry
    • 4 ounces goat cheese
    • 3 tablespoons unsalted butter
    • 1 shallot finely minced
    • 1 clove garlic finely minced
    • 1 teaspoon all-purpose flour
    • ¼ cup milk you can substitute half and half
    • ⅙ teaspoon nutmeg
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 2 teaspoon lemon zest
    • 1 tablespoon white wine vinegar
    • 1 large egg beaten
    • ¼ cup finely grated parmesan cheese
    • 2 packages Phyllo Shells Usually contain 15 shells per package.

    Instructions
     

    • Preheat your oven to 350°F.
    • Heat the butter in a 10-inch non-stick skillet over medium-low heat. Add the shallots and cook for 3-4 minutes or until softened. Add the garlic and cook for one minute. 
    • Stir in the flour, add the milk and vinegar, cook for one minute, and whisk until smooth. Add the nutmeg, salt, pepper, goat cheese, and lemon zest and continue cooking and stirring until the cheese has melted.
    • Remove the skillet from the heat and allow to cool. Add the beaten egg and spinach and mix well.
    • Spoon about one tablespoon of filling into each tartlet shell and top with a small pinch of parmesan cheese. Fill the shells only ¾ full to prevent the mixture from bubbling over while baking. (Save the plastic container and box the shells came in.)
    • To bake, place the tarts on a baking sheet and bake for 15 minutes or until the filling is set and the cheese is melted. Serve warm or at room temperature.
    • Serve warm

    Notes

    Don’t throw away the box and plastic container the tartlet shells come in. They make great storage containers and prevent the tartlets from sliding around.
    This recipe comes together quickly, so chop, measure, and prepare all the ingredients before you start. This includes squeezing the liquid out of the spinach and grating the cheese.
    Excess moisture is the enemy of tartlets! Use one of the methods described in the Recipe FAQs to remove every bit of liquid from your thawed spinach.
    You may see the terms phyllo and fillo used interchangeably. They are the same thing; there are just two different spellings, both correct.

    Nutrition

    Calories: 39kcalCarbohydrates: 3gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 10mgSodium: 71mgPotassium: 63mgFiber: 0.3gSugar: 0.3gVitamin A: 972IUVitamin C: 3mgCalcium: 19mgIron: 0.4mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      4.45 from 9 votes (7 ratings without comment)

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      Recipe Rating




    1. Adele Aiken

      September 13, 2019 at 10:43 pm

      5 stars
      Can these be served at room temperature?

      Reply
      • Sharon Rigsby

        September 14, 2019 at 7:44 pm

        Hi Adele, yes, room temperature is fine! Hope you enjoy them!

        Reply
        • Adele Aiken

          September 14, 2019 at 8:15 pm

          5 stars
          thanks

    2. Michele

      February 26, 2019 at 9:37 am

      When do you add vinegar and why taste great without it

      Reply
      • Gritsandpinecones

        March 01, 2019 at 3:39 pm

        Hi Michele, I’m sorry I didn’t make that more clear! You add the vinegar at the same time as the milk. The vinegar just cuts the richness a bit. If you like the tarts without it, just leave it out! It’s totally fine.
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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